Cite
HARVARD Citation
Wu, Y. et al. (2021). Effect of thermosonication treatment on blueberry juice quality: Total phenolics, flavonoids, anthocyanin, and antioxidant activity. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Wu, Y. et al. (2021). Effect of thermosonication treatment on blueberry juice quality: Total phenolics, flavonoids, anthocyanin, and antioxidant activity. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].